Cook this: Very green asparagus soup from The Currabinny Cookbook

Cook this: Very green asparagus soup from The Currabinny Cookbook
Olive oil

Remove the woody ends from the asparagus spears, then chop the stalks into 2 cm pieces and reserve the tips. Peel and finely slice the shallots, and peel and crush the garlic.

Put the butter and canola oil into a large saucepan on a medium-high heat. When foaming, add the asparagus tips and fry for a few minutes to soften. Remove the asparagus tips and set aside.

Add the shallots, asparagus stalks and garlic to the pan, and cook for 5 to 10 minutes until softened but still bright in colour.

Next, stir through the spinach, pour over the stock and bring to the boil. Remove from the heat and blitz with a hand blender. Season generously with salt and pepper, and add some hot water to loosen if needed.

Ladle into bowls and swirl through some crème fraîche or drizzle some olive oil. Scatter the asparagus tips over each serving and serve with chunks of bread.

Serves: 2 to 3

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